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Brinjal Chutney

Ingredients

4big brinjals

5green chilies--chopped

1 tsp curry leaves

1 tsp Coriander leaves.

1 tsp tamarind powder

salt to taste

2onions--sliced

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Brinjal chutney might sound new to you and you may wonder how it tastes and smells like. Take a minute to imagine a blend of of brinjal, curry leaves, coriander leaves, and tamarind. Still struggling to get your head around brinjal chutney? Here’s what it is; a spicy, tangy and delicious dish you cannot resist!

Health Benefits

Brinjal is rich is iron and dietary fiber. That said, brinjals are also rich in Nasunin, a compound that keeps iron content in the body in check; too much of anything, iron included, is not good for the body!

Coriander and curry leaves—predominant ingredient of this recipe—are excellent diuretics and laxatives. These herbs are also a rich a source of iron. Curry leaves, in particular, helps keep hair shiny and healthy.

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How to make Brinjal chutney

Cut brinjals and transfer to a bowl of water. The vegetable tends to get brown when it comes in contact with air. By transferring cut brinjals to water, the browning can be prevented.

Heat oil in a pan over medium heat, sauté onions until translucent, add brinjal ans stir for about 2 minutes. Cover with a lid to cook completely. Once cooked, set aside to cool.